POTATO SOUP

Seventh-day Adventist Publishing Association · Battle Creek, Mich. · Mar 26, 1901

FOR each quart of soup required, cook a pint of sliced potatoes in sufficient water to cover. When tender, rub through a colander. Return to the fire and add enough rich milk, or part cream, to make a quart in all, and a little salt. Let the soup come to a boil, and add a teaspoonful of flour or corn starch rubbed to a paste with a little water; boil a few minutes, and serve. One and one-half cups of cold mashed potato, or a pint of sliced baked potato, may be used instead of fresh material, in which case add the milk, and heat before rubbing through the colander. A slice of onion or a stalk of celery may be simmered in the soup for a few minutes to flavor it, and then removed. A good mixed potato soup is made by using one-third sweet and two-thirds Irish potatoes, in the same manner.